• Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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Roasted Tomatoes

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Roasted Tomatoes

Preserve the tomato harvest (and also enjoy tomatoes right now) with this simple roasting technique, featured with Rose de Berne tomatoes but good with many varieties!

Directions

Preheat the oven to 325º.  Line a baking sheet with parchment paper (this step is important!  Otherwise, you’ll end up with a very hard-to-clean baking sheet).

Wash and core tomatoes, then slice them into halves or quarters lengthwise and place on the baking sheet cut-side up.  

Peel and crush the garlic, and add to the tomatoes.  Scatter chopped herbs of choice, and onion slices if you’re using them, on top.  Drizzle generously with olive oil. Drizzle balsamic vinegar (if using) on top, and sprinkle with salt and fresh ground pepper.

Roast for 1 hour, or until the tomatoes are soft and shriveled.  

From there, you can use the tomatoes immediately in a sauce, soup, or stew.  Use as-is, puree into a sauce, or put through a food mill to remove seeds and skins-- or preserve them in the freezer.

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